Ingredients:

• 2 duck legs
• 1 tablespoon olive oil
• 1 small shallot finely chopped
• 2 cloves garlic, minced
• pinch five-spice powder
• pinch ground black pepper
• pinch teaspoon salt
• fresh herbs, finely chopped I used coriander, parsley and chervil
• panko breadcrumbs for pane
• Vegetable oil for frying

Method:

1. Prepare the Duck:
   •  cook them by in a pan with olive oil until browned on both sides. Then, cover and braise in duck fat on a low heat until tender around 2hrs
   • Once the duck is cooked, remove the skin and bones, and shred the meat into small pieces. Set aside.
2. Prepare the Filling:
   •  heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened
   • Add the shredded duck meat and herbs and spices and Cook for another 2-3 minutes, allowing the flavours to develop and the filling to come together.
   • Remove the mixture from heat and let it cool to room temperature and mould into rounds.
3. Pane’
   • Have 3 bowls of flour, egg and breadcrumbs and pane each ball
4. Fry the Bon Bons:
   • Heat vegetable oil in a deep pan or fryer to around 350°F (175°C).
   • Carefully fry the duck bon bons in batches for 2-3 minutes, or until they turn golden brown and crispy.
   • Remove the bon bons from the oil and drain on paper towels.
5. Serve:
   • I served them with spiced plums and duck liver parfait
   • You can add different flavours to the duck (Asian flavours)